Chicken cooked two ways at Vino Vino…

HAPPY HOUR TONIGHT AT 5:30!

chicken breast and thigh, butternut squash, bulgar, escarole, veloute

“The breast is pan-roasted,” says chef Esteban, “seared on the stove and then finished in the oven, in order to keep it juicy and moist. The thighs are fried to keep them tender.”

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